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Family Cookbook
Butt'ry Shelf Lemon Cake
Basic cake can be made in a tube pan, dusted with powdered sugar and served with berries for a fantastic summer dessert. But my favorite is the frosted, 2-layer version which I often make for easter.

Required Ingredients

Eggs, separated
1 ⅛CupSuperfine sugar
CupSifted cake flour
Lemon (grated rind of whole lemon)
TablespoonLemon juice

Lemon Butter Frosting
¼PoundSoft butter
CupPowdered sugar (sifted and divided in half)
Lemon (grated rind of whole lemon)
TablespoonLemon juice
Yellow food coloring

Preparation Instructions

  1. Grease the bottoms of 2 9-inch layer-cake pans and dust lightly with flour. Pre-heat oven to 350░.
  2. Beat the egg whites and salt together until soft peaks form. Beat in the sugar, a little at a time, until whites are very stiff.
  3. Beat the egg yolks thoroughly. Add lemon juice, lemon rind, and vanilla.
  4. Into the yolks fold about a cupful of the beaten whites. Continue folding the rest of the whites until well mixed. Sift the flour on top and fold all lightly together, using a wooden spoon.
  5. Turn half of the batter into each pan, smooth the tops, and hit the pans sharply on a table to settle. B ake until top springs back when pressed lightly with finger. Cool on cake racks.
  6. While cake is cooling make the Lemon Butter Frosting: Cream the butter until light. Add about a cup of the powdered sugar gradually, beating until smooth. Add egg and lemon rind and beat well, then add more sugar alternately with lemon juice and beat well each time, until the right consistency for spreading. Add yellow food coloring and mix in thoroughly.
  7. Spread frosting on bottom layer, add top layer, cover entire cake with frosting. It is fun to put in a bed of green tinted coconut shreds and decorate with candied violets for easter.